This savory spinach and ricotta pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunch puff pastry and is not only delicious, it's also easy to make!
Author: Vincenzo's Plate
Fresh Baby Spinach
Pecorino Romano Cheese
Ground Black Pepper
Nonstick Cooking Spray
Ricotta Cheese (2 cups)
into the bowl and begin to break it down using a fork.
Fresh Baby Spinach (4 cups)
and a generous handful of
Pecorino Romano Cheese (to taste)
Mix together well and add a sprinkle of
Salt (to taste)
Ground Black Pepper (to taste)
and a touch of
Ground Nutmeg (to taste)
and mix together once again.
Once the ingredients are mixed and the filling looks much creamier, it is ready.
Line a baking dish with
Nonstick Cooking Spray (as needed)
Puff Pastry (2)
, and prick the bottom of it using a fork so it helps it to cook through.
Fill it using the ricotta mixture and even it out as much as you can using a spatula.
Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
Create a crust by gently folding down the edges and joining the two layers together.
Press down around the edges using the teeth of a fork.
lightly in a small cup and add a drop of water.
Brush the egg mix over the top of the pie using a pastry brush.
Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!
Nutrition Per Serving
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